Corn Pattice Recipe | Crispy Sweet Corn Aloo Tikki | कॉर्न पेटिस बनाने का तरीका | Chef Sanjyot Keer

Your Food Lab

28 Aug 202410:06

Summary

TLDRIn this video, Sanjyot Keer shares a delicious recipe for making crispy Corn Patties, also known as Corn Cutlets. Inspired by the monsoon flavors of Mahabaleshwar, these patties are filled with a spiced corn mixture and coated with a thin layer of mashed potatoes. The recipe includes step-by-step instructions, from preparing the corn filling to shaping and frying the patties to achieve a golden, crispy exterior. Keer also offers tips for different cooking methods, including shallow frying, deep frying, and baking. It's a simple yet flavorful dish perfect for rainy days.

Takeaways

🌽 The recipe featured is for Corn Patties, which can also be called Corn Cutlets.
☔ This dish is popular during the monsoon season in Mahabaleshwar, India.
🍲 The patties are made by stuffing a spiced corn mixture into mashed potatoes, forming a patty, and then frying it until crispy.
🔥 There are various cooking methods for the patties: deep frying, shallow frying, pan-searing, or air frying.
🧄 The corn stuffing includes garlic, ginger, green chilies, and cilantro, all blended into a paste.
🍋 The corn mixture is spiced with cumin, sugar, lemon juice, salt, chaat masala, coriander powder, and red chili powder.
🥔 It's important to use starchy potatoes like 'Pahari' or 'Indori' varieties for a crispy outer layer.
🥄 The patties are coated in a slurry made from flour and water, then breaded before frying.
🧑‍🍳 Corn Patties can be made in advance, stored in the freezer, and fried when needed.
💡 The video encourages viewers to try the recipe at home, especially during the rainy season, and to experiment with adding other flavors like cheese or paneer.

Q & A

What is the main dish being prepared in the video?
-The main dish being prepared is 'Corn Patties,' also referred to as 'Corn Cutlets.'
Where is this dish commonly served, according to the video?
-This dish is commonly served in Mahabaleshwar, especially during the rainy season.
What is the key filling used in the Corn Patties?
-The key filling in the Corn Patties is made of boiled sweet corn that is flavored with a mixture of spices and herbs.
What are some variations that can be made to the corn filling?
-The corn filling can be varied by adding periperi masala, cheese, or crumbled paneer to give it different flavors.
What type of potatoes are recommended for the outer coating of the Corn Patties?
-The video recommends using ‘Pahadi’ potatoes, Indori potatoes, or French fry potatoes, as these types result in a crispier coating.
How are the Corn Patties shaped before frying?
-The Corn Patties are shaped by first forming a round shape, then making a cone-like shape, and finally pressing them into a small bowl-like shape to fill with the corn mixture before sealing them.
What method is used to coat the patties before frying?
-The patties are coated by dipping them in a slurry made of all-purpose flour (maida) and water, and then rolled in breadcrumbs to ensure a crispy outer layer.
What are the different ways the Corn Patties can be cooked?
-The Corn Patties can be cooked in several ways: shallow frying, deep frying, baking, or air frying.
What temperature and frying method is suggested for a crispy texture?
-For a crispy texture, the video suggests deep frying at around 170°C with high flame initially, then lowering to medium heat once the patties start turning golden brown.
Can the Corn Patties be stored, and if so, how?
-Yes, the Corn Patties can be stored in an airtight container and kept in the freezer for up to 10 days. If made for the same day, they can be kept in the fridge.

Outlines

00:00

🌽 Making Delicious Corn Patties: A Step-by-Step Guide

In this section, Sanjyot Keer introduces the recipe for Corn Patties (also known as Corn Cutlets), a popular dish in Mahabaleshwar during the monsoon season. He explains that the patties are made by filling spiced corn into a potato layer, coating them with breadcrumbs, and then frying them to create a crispy exterior with a delicious corn filling inside. He highlights the dish’s versatility and shares different cooking methods, like shallow frying or cooking on a tawa, for those who prefer a lighter version. He encourages viewers to subscribe to his channel for more such recipes and then moves on to preparing the corn.

05:00

🧈 Preparing the Corn Mixture: From Boiling to Sautéing

This paragraph details the preparation of the corn filling. Sanjyot starts by boiling 300 grams of sweet corn for 5-6 minutes until they puff up. He then drains and cools the corn at room temperature. A portion of the corn is blended with coriander, green chilies, garlic, and ginger to create a paste. Next, he sautés this paste in a pan with cumin seeds and then adds the remaining boiled corn along with sugar, lemon juice, salt, chaat masala, coriander powder, and red chili powder. The mixture is cooked for about a minute until everything is well combined. He suggests customizing the filling by adding cheese, paneer, or different spices, according to preference.

Mindmap

Keywords

💡Corn Patties

Corn patties are the main dish being prepared in the video. They are also referred to as 'Corn Cutlets,' and are made using boiled corn and mashed potatoes, which are formed into a patty and then fried. The creator shares that corn patties are a popular street food, especially in places like Mahabaleshwar during the rainy season, and highlights their crispy exterior and flavorful, corn-filled interior.

💡Sweet Corn

Sweet corn is a key ingredient in this recipe, with 300 grams being boiled and used to make the corn filling. In the video, sweet corn is prepared by boiling it for 5-6 minutes until it softens, after which part of it is ground into a paste and the rest is mixed with spices to create the stuffing for the patties.

💡Potato Coating

The mashed potato coating is used to encase the corn filling. This mixture forms the outer layer of the patties, which are then shaped and fried to achieve a crispy texture. The video emphasizes the use of specific types of potatoes, such as 'Pahadi Aloo' or 'French Fry Potatoes,' to ensure a less sticky and more crumbly texture, ideal for frying.

💡Corn Flour

Corn flour is added to the mashed potatoes to help bind the mixture and reduce stickiness. The creator gradually incorporates 5-6 tablespoons of corn flour into the potato mash to achieve a perfect, non-sticky consistency, which is crucial for shaping the patties.

💡Spices and Seasoning

Various spices and seasonings are used to enhance the flavor of the corn filling. These include cumin (jeera), coriander powder, red chili powder, chaat masala, and a pinch of sugar. The mixture is then flavored with fresh coriander, garlic, ginger, and green chilies, which are ground into a paste and added to the corn.

💡Frying Methods

The video outlines several methods for cooking the corn patties, including deep frying, shallow frying, air frying, and even baking. The creator demonstrates deep frying, ensuring the patties become crispy and golden brown. The video also suggests frying on a tawa without breading for a simpler version.

💡Mahabaleshwar

Mahabaleshwar is mentioned as a popular hill station in India where corn-based dishes like corn patties are commonly served, especially during the monsoon season. The creator shares their personal fondness for enjoying these dishes in Mahabaleshwar, making it a cultural reference point for the recipe.

💡Breadcrumb Coating

Breadcrumbs are used to coat the patties after they are dipped in a slurry made from flour and water. This breadcrumb coating gives the patties a crispy texture when fried. The video demonstrates how to evenly coat the patties and shake off any excess crumbs for an ideal frying result.

💡Tikki Shape

The patties are shaped into a 'tikki' or small, flat disc shape after being filled with the corn mixture. The video shows how to form the perfect shape by creating a small cup with the potato dough, filling it with the corn mixture, and then sealing and flattening it to form the tikki.

💡Freezing and Storing

The creator explains how the corn patties can be stored for later use. After shaping and breading them, the patties can be frozen in an airtight container for up to a week or ten days. This makes the recipe convenient for preparing in advance and frying when needed.

Highlights

Introduction to the recipe for Corn Patties (Corn Petas), also known as Corn Cutlets, inspired by dishes served in Mahabaleshwar during the monsoon season.

The base of the dish is corn, which is boiled and filled inside mashed potatoes to create a crispy patty with a thin layer of potatoes outside and a delicious corn filling inside.

Boil 300 grams (2 cups) of sweet corn in water for 5-6 minutes until fully cooked, then drain and cool.

Prepare a paste using a handful of boiled corn, coriander, 3 green chilies, 5 garlic cloves, and 2 inches of ginger in a grinder.

In a pan, heat 1 tablespoon of oil, add cumin seeds, then add the paste and cook for 1-2 minutes.

Add the boiled corn to the paste, along with sugar, lemon juice, salt, chaat masala, coriander powder, and red chili powder. Cook for a minute.

Allow the corn mixture to cool, then adjust the flavors. Options to add variety include periperi masala, grated cheese, or crumbled paneer.

Mash 600 grams (5-6 medium-sized) boiled potatoes, ensuring a fine texture without any lumps.

To the mashed potatoes, gradually add 5-6 tablespoons of cornflour to remove stickiness and create the perfect patty mix.

Shape the potato mixture into round patties, then flatten them into a bowl shape to fill with the prepared corn filling.

Seal the patties by pressing them gently, then coat them in a thin slurry made from flour and water, followed by breadcrumbs.

Deep-fry the patties at 170°C for a crispy, golden-brown finish.

The patties can also be shallow-fried, air-fried, or baked as healthier alternatives.

The recipe is easy to follow, and any broken patties can be fixed with practice, ensuring a perfect crispy corn patty.

Once made, the corn patties can be stored in an airtight container in the freezer for 7-10 days, making them convenient for future use.